1. bbc.co.uk/food
Lemon cheesecake
Ingredients
For the biscuit base
10 digestive biscuits
75g/3oz butter, melted less than 30 mins
1 tbsp clear honey preparation time
For the filling no cooking
required
700g/1½ lb mascarpone cheese cooking time
2 lemon, juice and zest Serves 8-10
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
By James Martin
mint, to garnish From Saturday Kitchen
For the sauce
This classic lemon cheesecake
450g frozen summer fruits, defrosted is a no-bake, make-ahead
icing sugar, to taste wonder. Enjoy a zingy lemon
dessert in less than 30
minutes.
Preparation method
1. Brush the bottom of a 23cm/9in springform cake tin with some of the
melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter
and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a
spoon, gently push the crumbs from the centre outward, until smooth
and level. This will form the base of the cheesecake. Chill in the
fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and
caster sugar together in a bowl until well combined. Do not mix the
mixture too much as this will cause it to split. Taste the mixture and
add more sugar, to taste.
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and
chill in the fridge for at least 2 hours.
6. When ready to serve, either run a hot cloth or blowtorch round the
outside of the tin and ease out the cheesecake.
7. For the sauce, blend most of the fruits with some icing sugar (to
taste) in a food processor until smooth. Pass the sauce through a
sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs
of fresh mint and spoon the sauce around the side. Decorate with the
remaining berries.